Vermicelli and Chicken Soup Recipe

Ingredients : Serves 6

225 g

125 g

250 g

1/4

2.5 g

50 g

Broth

3 1/2 pints

45 ml

1 1/2 kg

455 g

Chinese vermicelli

Dried wood ear mushrooms, trimmed and soaked

Chicken breast, cut into pieces

Salt

Black or white pepper

Chopped green onions (scallions)

Water

Nuoc cham sauce

Onion, quartered

Pork bones

Chicken wings, bones and or leftover meat scraps

Whole carrot and/or quartered cauliflower

Whole green beans and/or quarter of a cabbage

Method :

Make the broth by boiling all the broth ingredients together then simmering for an hour.
Strain reduced broth and discard the bones and big vegetables.
Boil chicken pieces in broth for 15 minutes, skimming the surface.
Add vermicelli and softened dried wood ear mushrooms and cook until vermicelli is done.
Serve, season and sprinkle with chopped green onion (scallion).